Even though I have been cooking for quite a few years (more years than I care to remember!), I still get pleasure from finding a new recipe which goes down well and everyone likes, however simple it may be.
I had two sorry looking courgettes sitting in my vegetable basket and I needed to do something with them before they went ‘over’. A quick look through some of my cookbooks came up with the idea of Courgette Blinis. As my little grandson would be at my house for lunch, I thought what a good idea to get some vegetables into him – he’s at the age of deciding he doesn’t like some foods (2 1/2 years) and he usually sits down to lunch with Granddad and loves to eat the same food. There is one really good thing about my husband – he absolutely loves his food and willingly tries out anything I concoct in the kitchen and there isn’t much he doesn’t like – except liver !!
2 – 3 large courgettes
1 tablespoon coconut flour
Freshly ground black pepper
Coconut oil or ghee for frying
Grate the courgettes using a food processor with a shredding disc – you need about 2 cups (350g) grated courgette. Alternatively, grate them finely by hand.
Sift the coconut flour on to the eggs and beat them together until smooth.
Mix in the courgettes, salt and pepper.
Heat a little oil in a frying pan and spoon in dollops of the batter. I found my egg-frying rings to be a perfect size but make sure you don’t put too much mixture in otherwise the blinis will be very thick.
My first two were too thick but I soon got the hang of how much to cook.
Once set, slip the rings off and turn over to cook on the other side.
Serve warm with almond butter or cream cheese with chives on top.
I found these blinis reheated perfectly and they were a great success. I used two large courgettes which made 12 blinis.
Recipe adapted from the book I Quit Sugar by Sarah Wilson.